Hospitality Supervision NVQ Level 3

Hospitality Supervision NVQ Level 3.

About the Course
Study Mode
NVQ

Introduction The Level 3 Diploma in Hospitality Supervision and Leadership (NVQ) is designed to recognise occupational competence for anyone with a supervisory or leadership role in the hospitality industry. To achieve the Diploma learners must demonstrate competence when working in a real hospitality workplace. The qualification covers leadership, working relationships, customer service, resource control, and health, safety and hygiene. In addition, a range of optional units are available in the following areas: food production, food service, drinks service, management of functions, housekeeping, portering and concierge, reception and reservations and bookings, as well as generic management responsibilities and customer service.

Course Units Candidates must complete a minimum of 45 credits to achieve the full qualification. 34 credits must come from the mandatory units in Group A; 4 credits must come from optional Group B and a further 7 credits must come from either Group B or Group C.

Mandatory Units - Group A:
· Contribute to the control of resources
· Provide Leadership for your team
· Lead a team to improve customer service
· Maintain the health, hygiene, safety and security of the working environment

Optional Units: Group B:
Supervise: food services drink services Housekeeping portering and concierge
reception services reservations and bookings food production functions

Group C:
· Supervise off-site food delivery services · Provide learning opportunities for colleagues
· Supervise vending services · Supervise cellar and drink storage operations
· Supervise linen services · Improve the customer relationship
· Lead meetings · Supervise practices for handling payments
· Manage the receipt, storage or dispatch of goods
· Supervise the wine store/cellar and dispense counter
· Contribute to the development of a wine list
· Manage the environmental impact of work
· Contribute to the selection of staff for activities
· Contribute to the development of recipes and menus
· Contribute to promoting hospitality services and products
· Monitor and solve customer service problems
· Supervise the use of technological equipment in hospitality services
· Ensure food safety practices are followed in the preparation and serving of food and drink

Course Outcome:
Participants will have achieved a nationally accredited qualification in Hospitality Supervision.

Duration 12 months - 18 months

Tuition Fees(Cost) Costs dependent on funding options.

Other Information Start dates throughout the year.